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(Save Room for Dessert) “Brigadeiro” Mini Cake

20 Jan

New Year’s resolution number 5: cooking dessert every week. I grew up with the smell of sweet cakes and delicious homemade desserts every friday. My mother still puts on the table a new recipe for the weekend and I’ve decided to do the same.

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Ingredients
Sugar (1 1/2 cup – 250 gr); butter (125 gr); eggs (3); flour (2 cups -300 gr); milk (1 cup – 200ml);
dark chocolate (50 gr); cornstarch (2 spoons); baking powder (1 spoon)
1)Beat sugar and butter;
2)Add eggs, one at a time. Mix it;
3)Add flour, baking powder alternating with milk. Mix it;
4)Pour it into buttered and floured baking tin;
5)Bake at pre heated oven at 180C for 40 minutes;
6)Decore with melted dark chocolate. I personally prefer covering it with a thick layer of “brigadeiro” (a typical brazilian recipe) and M&M’s (AFTER it’s baked).

Bon apetito!

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Save Room For The Dessert – Dark and White Chocolate Mini Cake

29 Apr

Receita de tortinha de chocolate com calda de chocolate branco (Dark chocolate mini cake with white chocolate ganache)
English version at the bottom of the page

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Delicia! Assim que peguei esta receia do meu amigo Ale, nao resisti e fui correndo comprar os ingredientes pra fazer a tortinha com calda de chocolate branco. O chocolate branco e’ muito doce pro meu gosto, mas contrasta perfeitamente com o chocolate fondente da tortinha. Dentro, pedacinhos de avelas, frutas secas e cristalizadas. Nao sei se vai ser facil encontrar tudo no Brasil. Trata-se de uma receita bem europeia. Fico imaginando degusta-la com um vinho do Porto!

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Ingredientes: 1 ovo; 120 gr de acucar; 100 gr de trigo, 20 gr de chocolate em po meio amargo (sem acucar); 100 gr de chocolate branco (barra em pedacos); 50 ml de “panna fresca” (substituir com creme de leite); 100ml de leite, 60 gr de figo seco; 30 gr de avelas torradas; 30 gr de laranja cristalizada; 1/2 colher de cha de fermento em po; uma pitada de sal; 70 gr de manteiga sem sal

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1)Bata o acucar com a manteiga

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2)Adicione ovo, farinha de trigo, fermento, chocolate em po, leite, avelas em pedacinhos, figo seco em pedacinhos e sal. Misture tudo

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3)Despeje a massa em forminhas untadas com manteiga e polvilhadas com farinha. Decore com pedacinhos de laranja cristalizada por cima
4)Leve o forno pre-aquecido a 180C por 30 minutos
5)Para a calda (ganache) de chocolate branco: derreta o chocolate branco, misturando-o ao creme de leite, em fogo brando.
6)Sirva a tortinha a temperatura ambiente. Despeje a calda no fundo e depois posicione a tortinha ao centro.
Bon apetito!
Recipe
Egg (1); suggar (120g); baking flour (100g); dark cocoa power (20g); white chocolate (100g); cream (50g); milk (100ml); dried fig (60g); helzenuts (30g); candied orange (30g); baking powder (1/2 tea spoon); salt; butter, not salted (70g)
1)Beat sugar and butter
2)Add egg, flour, baking powder,dark cocoa powder,milk, hazelnuts, dried fig and salt. Mix it
3)Pour it into buttered and floured baking tin. Decore with pieces of dried orange
4)Bake at pre heated oven at 180C for 30 minutes
5)Prepare the ganache: melt white chocolate with cream at low heat
6)Serve it at room temperature. I suggest a glass of port wine as an accompaniment to the dessert
Bon apetito!
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Sweet Sunday

22 Apr

Enjoying my delicious chocolate mini cake (recipe here ) with a glass of Sagrantino di Montefalco Passito, one of my favorite dessert wines. Sagrantino grape is grown primarily in Central Italy and is dried in the passito style to make this thick wine with raisin and blueberry qualities. This wine is unknown outside Italy and I strongly reccomend it.

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Delicia de domingo em casa, comendo tortinha de chocolate (receita aqui) com Sagrantino di Montefalco Passito, que e’ um dos melhores vinhos para servir com sobremesa. Infelizmente e’ pouco conhecido fora da Italia. Pecado, pois e’ uma delicioso vinho passito que eu recomendo!

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Save Room For The Dessert

21 Apr

Receita de TORTINHA DE CHOCOLATE FONDENTE (Chocolate mini cake)
English version at the bottom of the page

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Tradicao de casa: preparar sobremesas especiais para o final de semana. Toda sexta-feira, dedico um tempinho pra cozinhar. Esta TORTINHA DE FONDENTE e’ super facil, rapidinha e indicada, inclusive, pra fazer em companhia de criancas (que podem se divertir quebrando a barra de chocolate com as maos e misturando os ingredientes que nao vao ao forno). Trata-se de uma tortinha de CHOCOLATE fondente (chocolate meio amargo). Pode ser preparada com antecedencia. Tem gostinho suave, nao amargo demais. Pra quem esta’ acostumado a chocolate com leite (muito doce, especialmente os do Brasil), basta servir com bola de sorvete de creme, pra equilibrar mais os sabores. Uma delicia! Experimentem e deixem comentarios.

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Ingredientes: 150 gr de chocolate fondente (“meio amargo”); 4 ovos e 80gr de manteiga (preferivelmente sem sal)

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1)Derreta o chocolate com a manteiga, em banho maria (coloque os ingredientes num pirex de vidro dentro de uma panela com um pouco de agua e leve ao fogo). DICA! Adicione uma pitadinha de sal. Faz uma grande diferenca no sabor.

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2)Separe as gemas e as claras.

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3)Bata as claras em neve.

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4)Quando o chocolate derreter, desligue o forno e adicione as gemas. Misture bem.

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5)Somente depois, adicione as claras em neve. Misture sem bater demais.

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6)Esta e’ a consistencia, antes de ir ao forno.

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7)Despeje a mistura em forminhas de ceramica (as mesmas que serao usadas para servir. Nao precisa desenfornar. Muito pratico!). Leve tudo ao forno PRE-AQUECIDO por aproximadamente 30 minutos a temperatura 180C. Use o TRUQUE DO PALITINHO: pra saber quando esta’ pronto, enfie um palitinho de churrasco. Quando ele sair limpo, significa que a tortinha ja esta no ponto.
Pode servir ainda morno mas tambem fica otimo no dia seguinte.

Recipe
Dark chocolate (150g); eggs (4); butter (80g, not salted)
1)Melt the dark chocolate with the butter at low heat. Add some salt
2)Place egg yolks and egg whites apart
3)Beat egg whites until it holds stiff peaks
4)Turn off heat, add egg yolks to melted chocolate and mix it
5)Then add egg whites but do not beat. Mix it gently
6)That’s how it should look like before baking
7)Bake at pre heated oven at 180 C for about 30 minutes
Serve it at room temperature

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>Teach yourself visually how to cook new year’s eve LAST MINUTE dinner

1 Jan

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What happens if you have your New Year’s Eve dinner reservation cancelled last minute or if your beau calls you to let you know he’s bringing home his boss for dinner? It doesn’t matter the reasons, the mission is just one: cooking a decent meal for a special event, such as New Year’s Eve, in like no time. First I thought the best to do would be playing Grace Kelly at Rear Window: focus on dressing up (oh! what gorgeous white dress she wore!) and just ordering food (lobster and wine!) to impress James Stewart but then this old family recipe came to mind – chicken fricasse with rice and bread sticks. Buon apetito!

>Reset and restart – clothes, movies and chocolate

13 May

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Hello, my pretties!

I have been asking myself what is the point in keeping a blog no one is interested in (not even me).
If I had to write things no one are meant to read, I’d rather go for a diary, which I hate. But a diary should not be made publicle. Of this, I am sure. 
So, what is the point?

I decided to blog for some reason I cannot remember though a completely new purpose prevail now. I need something to stick on. Something I am not supposed to do but I will keep doing it no matter what. I need a daily task to carry on. Discipline! It is all about discipline and blogging can be a good way to establish it.

Having said so, the only question now is… what is this blog about?

This blog is not a diary nor  a `what I wore today` blog (tell everybody what I have done, ate or wore on a daily basis? No way! Having my life and wardrobe and shopping basket under scrutiny? No good. Not for me. There are many girls out there doing it in a better way than i could possibly do). I do not believe people would be interested in my ordinary routine anyway and since becoming the blogger of the moment is not my goal, from now on, I will be doing things my way.

I decided to pick just a few things I love, nice and pretty things I love (just to stay in theme with the blog title): clothes, movies and food. That is it! Not Fashion, Cinema and Gastronomy, just plain clothes, movies and food… deserts and chocolate most likely.

In order to make things easier I will start with 3 posts a week.

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